Recipe Image

Festive Olives

  • 20 m
  • 45 m
Nora Carey
“Chilies, cranberries, kumquats and fresh mint add festive color and flavor to your favorite black and green olives. ”


    • ¼ cup extra-virgin olive oil
    • 2 cloves garlic, crushed and peeled
    • 7 dried hot red chiles,divided
    • 1 pound imported black olives packed in brine, undrained
    • 1 pound imported green olives packed in brine, undrained
    • 1 cup fresh cranberries
    • 1 cup kumquats, stem ends removed, sliced into ¼ -inch-thick rounds (6 ounces)
    • ½ cup fresh mint leaves, slivered


  • 1 Heat oil in a small skillet over low heat. Add garlic cloves and 3 chiles; cook until the garlic is golden, about 1 minute. Remove the pan from the heat, cover and let stand for 10 minutes. Discard the garlic and chiles, reserving the oil.
  • 2 Gently stir together olives with brine, cranberries, kumquats, mint and the infused oil in a large bowl. Divide the olive mixture among four 1-pint sterilized jars, making sure that the olives are covered with liquid. Place 1 chile in each jar. Close lids and refrigerate for at least 1 week. Before serving, allow the mixture to come to room temperature.
  • Make Ahead Tip: Cover and refrigerate for up to 3 months.
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